Sausage Veggie Cornbread Casserole Recipe

Name: Sausage Veggie Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb bulk pork sausage; 1 large onion, cut into thin wedges; 1 large bell pepper, cut into thin strips; 2 garlic cloves, minced; 2 (15 ounce) cans black-eyed peas, drained; 1 (14 1/2 ounce) can diced tomatoes; 1/2 teaspoon dried thyme leaves; 1 (10 ounce) package frozen okra, thawed (NOT breaded okra!); Topping; 1 egg, beaten; 1/4 cup vegetable oil; 1 cup buttermilk; 1 1/2 cups self-rising cornmeal (see Self-Rising Cornmeal); 1 teaspoon fresh coarse ground black pepper

Servings: persons

1 lb bulk pork sausage
1 large onion, cut into thin wedges
1 large bell pepper, cut into thin strips
2 garlic cloves, minced
2 (15 ounce) cans black-eyed peas, drained
1 (14 1/2 ounce) can diced tomatoes
1/2 teaspoon dried thyme leaves
1 (10 ounce) package frozen okra, thawed (NOT breaded okra!)
Topping
1 egg, beaten
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 cups self-rising cornmeal (see Self-Rising Cornmeal)
1 teaspoon fresh coarse ground black pepper

1
Heat oven to 425u00b0F. Grease a 9-inch by 13-inch baking pan.
2
In a large skillet, crumble sausage and cook till well browned, about 8 minutes, stirring often. Pour off excess fat, leaving a scant amount (1 teaspoon or so).
3
Add onion, bell pepper and garlic to browned sausage. Cook until tender, stirring often.
4
Stir in peas, tomatoes and thyme. Cook just until heated through, about 2 minutes.
5
Gently stir in okra.
6
Pour into baking pan.
7
Make topping:
8
Either: Mix up 2 packages of your favorite packaged brand.
9
Or: Combine the listed topping ingredients in a medium boml. Stir until smooth. Don't overbeat.
10
Spoon topping into pan around edges of sausage mixture.
11
Bake for 25-30 minutes or until golden brown.

1065

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb bulk pork sausage, 1 large onion, cut into thin wedges, 1 large bell pepper, cut into thin strips, 2 garlic cloves, minced, and more.

Yes, Sausage Veggie Cornbread Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sausage Veggie Cornbread Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions